COMPANY OVERVIEW

At Valor, we are passionate Hotelitarians—driven, detail-obsessed professionals who go beyond service to deliver true hospitality. With a global perspective and a commitment to thoughtful hospitality and sustainable dining, we bring enthusiasm, creativity, and local flair to every property we support. We seek individuals who value relationships, embrace high standards, and create meaningful experiences for guests, teams, and owners alike. If you’re someone who notices the little things and strives to make a lasting impact, you’ll thrive here.

Please visit http://www.valorhospitality.com to learn more about our existing hotels, other exciting job opportunities and our company.

POSITION PROFILE

Manage the culinary staff in the daily production, preparation and presentation for all of the food & beverage outlets in a safe sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. The Executive Sous Chef's primary focus will be Banquets & Events, however he/she will be involved in all aspects of the culinary department.

ESSENTIAL RESPONSIBILTIES

Staff and operations management: Supervise, train, and evaluate kitchen staff; ensure fair and consistent administration of policies; manage schedules and staffing levels.
Food and quality control: Monitor food preparation, cooking, plating, and presentation; ensure all dishes meet quality standards; inspect food for taste, temperature, and visual appeal.
Inventory and cost control: Manage and monitor food inventory; ensure proper storage and handling to minimize waste and control costs.
Health and safety: Enforce strict adherence to health, safety, and sanitation regulations to maintain a clean and hygienic environment.
Menu and events: Assist the executive chef with menu development and implementation; coordinate culinary offerings for special events, banquets, and catering.
Communication and collaboration: Communicate with the front-of-house staff to ensure efficient service; work with suppliers and vendors; collaborate with the executive chef on goals and improvements.

REQUIRED KNOWLEDGE, SKILLS, AND ABILITIES

Culinary expertise: Strong cooking and food preparation skills.
Leadership and management: Proven ability to lead, motivate, and manage a team.
Organizational skills: Strong organizational and problem-solving skills, especially under pressure.
Communication skills: Excellent interpersonal and communication skills.
Physical stamina: Ability to stand for long periods, work in hot and noisy environments, and lift up to 50 pounds.
Experience and education: Typically requires a culinary degree or equivalent kitchen experience, with progressive supervisory experience often being a key requirement.

PHYSICAL DEMANDS

Standing and walking for extended periods
Bending, stooping, kneeling, and twisting
Repetitive motions and heavy lifting (up to 50 lbs)
Working in hot, humid, and noisy conditions

BENEFITS PACKAGE

Competitive Salary
Daily Pay!
Team Member Hotel Discount Program
Uniforms Provided for most positions
Benefits - Health, Dental, Vision, Life Insurance, and other supplemental options
Paid PTO
401k with employer match
Food and Beverage Discounts
Tuition Reimbursement

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